Potato salad absolutely needs mustard, and most of the stuff you buy either doesn’t have it at all, or not nearly enough. Fortunately, mustard is often available as a condiment at events where potato salad is served.
Still?
Somebody get that poor wolf some Reglan, stat!
The potato salad side discussion can go here.
Three word answer to OP:
Oh hell yes.
I can see how making deviled eggs is a PITA. Especially if you’ve got really fresh eggs and the peeling ain’t easy. and then there’s the slicing and the piping (or spooning. Yeah, spooning would be easier)-- way too many steps.
That being said, why is it that either fried, boiled or scrambled-- two eggs seems to be my limit but I can easily eat a half a dozen eggs in devil form?
No. This is based on my scientific experiment last night. I’m extrapolating from my data that shows my chihuahua did not like the deviled egg morsel I offered her last night.
Doesn’t mean anything. Chihuahuas are domesticated from rats, not from wolves.
And Biggirl, I’ve wondered the same thing. Three fried eggs is a complete meal for me, but hard-boiled, not so much. I think part of it might just be the visual impact: Two or three eggs fill a plate, so they look like a lot, but a solid egg is much more compact.
The cutest of rats, this one. Who thinks she’s a wolf. Certainly not the smartest of wolves. Or rats.
I bet the dried, hot mustard would be the ticket here. Not the French’s yellow. I don’t see myself going through the hassle of making them, but I’m always glad when somebody else does. Whoever you are, Thank You.
I don’t have a piping bag, so I put my yolk mixture into a good ziplock bag, snip a corner off, and fill the eggs from that.
/stupid kitchen tricks
That’s the way I do it too!
I think they’re worth the effort. They’ve become a Christmas staple in my house, since that’s the only time of the year we have a large number of eggs on hand (for baking). Since they’re very easy to make, we always end up with several plate-loads at company potlucks. Usually one of these will be labeled as “heavenly eggs,” because Satan.
I just asked Mom about putting mustard in the deviled eggs, and she’s still yelling at me. 
Bonus points if they arrive on the special plate that is large enough to hold a 20 pound turkey, but is completely flat save for the numerous little divots/pockets that are sized just right for eggs.
But…but…you’d lose nearly a SPOONFUL of the precious, precious yolk mixture! Do you rip the bag open afterwards and lick it off?
Seriously, what’s wrong with just loading the whites using a teaspoon? Are you serving these goddamn deviled eggs to Marie of Romania? I find the irregularity charming.
I have a piping bag, and I still fill my deviled eggs with a spoon.
That’s funny, I fill 'em with the yolk.
Good. Otherwise, the next time you played “Scotland the Brave”, it would be an interesting result… :eek:
Gauche!
not that there’s anything wrong with that.
So all of you who find devilled eggs easy to make: how do you peel the eggs? In my experience that’s the most difficult part.
This is one of the best things about having an Instant Pot pressure cooker. Pressure steamed eggs - 4 minutes then release pressure after another 4 to 5 and run under cold water for perfectly done eggs but best yet they peel amazingly easily and well.
Failing the use of a pressure cooker, you can just steam them. Use one of those cheap vegetable steamers with a couple of inches of water. From the time they start to steam, cover and time 13 minutes. Run under cold water and ice them down. Even straight out of the chicken, they will peel easily. It’s unsettling what a difference this makes!